Broccoli and corn in gingered curry cream

Yield: 1 Servings

Measure Ingredient
2 tablespoons Butter or margarine
1 pack (14 oz.) Green Giant Select Frozen 100% Broccoli Florets
2 packs (10 oz.) Green Giant Niblets Frozen Corn in Butter Sauce; thawed
¼ cup Water
½ cup Whipping cream or half-and-half
1 teaspoon Curry powder
1 teaspoon Minced garlic in water; (from 4.5-oz. jar)
1 teaspoon Grated gingerroot
½ teaspoon Salt
½ teaspoon White pepper
1 \N Lemon; cut into 8 wedges
2 teaspoons Grated lemon peel
8 \N Green onion fans
8 \N Red bell pepper rings

GARNISH IF DESIRED

In 12-inch skillet, melt butter over medium heat. Add broccoli and corn; stir to coat. Increase heat to high; add water. Cook 3 to 5 minutes or until broccoli is thawed, stirring occasionally.

In small bowl, combine whipping cream, curry powder, garlic, gingerroot, salt and pepper; mix well. Stir into cooked vegetables; cook 2 to 4 minutes or until vegetables are crisp-tender, stirring occasionally. Serve with lemon wedges. Garnish as desired.

Prep Time: 20 minutes 8 (½-cup) servings Busted by KellyB kelly@... 3/38/98 Recipe by: Copyright 1998 The Pillsbury Company Posted to recipelu-digest by Kelly <kelly@...> on Mar 28, 1998

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